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Cooling Down My Hot Enchilada Sauce

personalcheffie Jan 2, 2007 02:13 AM

I roasted two kinds of green chiles. A mild long green and pasillas. I peeled and got rid of all seeds. Added an onion, chicken stock, garlic to my saucepan and boiled for 20 minutes. Used my immersion blender and added some cumin and Mexican oregano. This stuff is HOT! Thought both my chiles were on the mild side.

How do I tame this stuff? The consistency is perfect. Didn't want to add just more chicken stock in fear I would thin it out too much. TIA.

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  1. c
    ChiliDude RE: personalcheffie Jan 2, 2007 10:47 AM

    HOT is in the tolerance of the taster. It is difficult to tell you how much of what to add to reduce the heat. Maybe a 28-oz. can or 2 of tomato puree. I don't know how much the addition of other ingredients will change the character of what you originally wanted to make.

    My capsaicin tolerance is such that I use habaneros fried in olive oil as a condiment in sandwiches.

    1. g
      GDSinPA RE: personalcheffie Jan 2, 2007 01:05 PM

      I'll agree with chilidude. Hot is in the tongue of the beholder. However, I have found that the tame medium to mild chilis of even the same type can range in spiciness. So perhaps you got yourself some hotter than average pasillas? I've found this to happen occasionally with pablanos, occasionally they will have way more kick than usual. Doesn't bother me much, but my wife reaches for milk when this happens.

      One idea would be to make a second batch, but test the chili's first, and remove the ribs as well - those can contain plenty of heat. Once you're satisfied that the second batch matches the first but with less heat - then combine them.

      1. DiningDiva RE: personalcheffie Jan 2, 2007 04:26 PM

        The heat in chiles is more in the ribs and membranes than the seeds. You can try adding a little bit of heavy cream, half & half, sour cream or Mexican crema. This may help tame the heat. Also a little sugar sometimes helps.

        1. l
          lyn RE: personalcheffie Jan 2, 2007 04:31 PM

          I think Dining Diva is on right on track. A jack cheese infused bechemal could also have similar results...toning down the heat wihout changing consisitancy

          1. p
            personalcheffie RE: personalcheffie Jan 2, 2007 05:56 PM

            After I took the sauce out this morning, it seems to have mellowed. I am going to leave it alone. It's to my taste very hot, just not these client's taste. Also, the crema would be excellent, except it has to stay low fat.

            2 Replies
            1. re: personalcheffie
              DiningDiva RE: personalcheffie Jan 2, 2007 06:39 PM

              Then use a reduced fat sour cream or reduced fat cream cheese. You could also use non-fat or 1% regular milk. However, if you use regular milk the sauce might be a little too loose, in which case all you'd probably need to do is to simmer it to reduce the excess liquid and you get back to the desired consistency. Most Mexican sauces are fairly forgiving.

              1. re: personalcheffie
                heatherkay RE: personalcheffie Jan 2, 2007 08:03 PM

                I've had good luck with plain, fat-free yogurt

              2. n
                Noam RE: personalcheffie Jan 2, 2007 07:54 PM

                Hi there DiningDiva,
                I am new to the site and can't figure out how to send an email to you so I am going this route and ask for full pardon in advance. My partner and mec are planning a 2 weeks vacation in the Chiapas and are looking for a 1 or 2 day local cooking class (in English) ideally in San Cristobal or alternatively in Tuxtla. My partner did a class with Susan Trilling in Oaxaca a couple of years ago and enjoyed it tremendously. My internet search has come up empty and I don't quite know where else to go. You seem to be quite knowledgeable in this area and I was hoping you and your readers could come up with some info, leads or suggestions. Any of these will be much appreciated.

                2 Replies
                1. re: Noam
                  DiningDiva RE: Noam Jan 2, 2007 10:29 PM

                  Hi Noam, the list mods will probably reroute this question to either the "Not About Food Board" or the "Mexico" board. Here's a link to the most recent discussion on the Not About Food Board that deals specifically with your question - http://www.chowhound.com/topics/31159...

                  I am not aware of a cooking school or even cooking classes in Chiapas. Up until the last few years it wasn't a highly trafficed area for tourist due to the rebel activity of the Zapatistas. That's changing and more and more people are now going to Chiapas. Have a great trip and post back if you find anything.

                  1. re: DiningDiva
                    Noam RE: DiningDiva Jan 3, 2007 04:55 PM

                    Thank DD. Your quick response is apreciated. Noam

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